Referred to as the most important Piedmontese cheese, Castelmagno takes its name from the town of Castelmagno, where it has been produced since ancient times. Castelmagno is made of pasteurized, partially-skimmed cow's milk blended with a small amount of sheep's milk and goat's milk. It has a peculiar flavor that derives from a particular kind of grass (called "evax") that is native to the pastures of Cuneo, the sole province of its production. Castelmagno has a hard, brown rind cloaking a medium-hard interior of pearly white color. Often times, edible blue-green veins can be found in the cheese, giving those sections a sharper flavor. It is aged for up to six months in natural mountain grottos. Overall, its flavor is quite savory with a mouth-watering, gentle saltiness. A rare cheese indeed - only 6,000 wheels are produced each year and perhaps less than 200 of those are exported to the USA.

This is a very poor imitation of the Castelmagno I had in Piemonte or as a cheese course at a recent Oliveto (Oakland, CA) white truffle dinner. Instead of the robust flavor it was plain and mild. Probably what I had in Italy and was served at the restaurant was made with raw milk and aged for 24 or more months. This is NOT that.

By JOEfrom CHICAGOon Jan 05, 2011

VERY GOOD CHEESE.

VERY GOOD CHEESE.

By Ernstfrom Zauggenried, Switzerlandon Sep 23, 2009

How to serve it

Had it several times in Piedmont, after dinner. It has to be ripe, sharp, strong. If its not matured enough its a sin to eat it. They serve it with a paste made from ground hazelnuts, honey and a touch of mustard. This covers the sharpness. Its ADDICTIVE! Too bad its so hard to find!

By Heliotropefrom Earthon Sep 02, 2009

Very Nice

The taste and scent of the rind makes this cheese a bit like eating a stinky mushroom. I imagine this might scare away some eaters but I love it!

By emiliefrom sactoon Apr 04, 2007

crumbly, tasty, smelly (in a good way)

was looking for cheese that would bring back memories of hanging out in southern spain, enjoying manchego. tried by itself and crumbled in an plain omelette. both good.